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| Roasted Cauliflower & Black Garlic Soup |
Homegrown cauliflower is one of the more reliable cool‑season vegetables, producing firm, compact heads that suit a wide range of kitchen uses. When grown at home, the flavour tends to be fuller and slightly sweeter than store‑bought, especially if the plants have had steady moisture and exposed to frost. Once harvested, cauliflower keeps well in the fridge for several days, making it a practical base for weeknight cooking.
Roasting is one of the simplest ways to build flavour into cauliflower. High heat draws out its natural sugars and creates light caramelisation on the edges, giving the vegetable a deeper, more concentrated taste. A tray of florets tossed with olive oil and salt needs little attention in the oven, and the result is a versatile ingredient that can be used in salads, pasta dishes, or blended into soups.
This soup uses roasted cauliflower as its main structure, supported by potato for body and a small amount of cream for richness. Its flavour will develop more if served the next day but is still good if eaten at the time it's made. The key flavour comes from black garlic, which adds a smoky, umami depth without overpowering the vegetables. Black garlic purée blends smoothly into the base and gives the finished soup a darker, more complex profile. It works particularly well with roasted brassicas, as the slow‑fermented garlic complements their nutty, toasted notes. One can almost imagine a small bowl of this gourmet soup being served at a French country Chateau ...
Once the vegetables are cooked, the mixture is blended until smooth and gently reheated with cream. The result is a straightforward, full‑flavoured soup that relies on simple preparation and pantry ingredients. It’s a practical way to use homegrown cauliflower and a good introduction to cooking with black garlic. And who doesn't like a hearty cold-weather soup with crusty bread!?
Watch me make this soup in this short Youtube tutorial:
Ingredients
1 large head of cauliflower, broken into florets
Olive oil
½ onion, peeled and chopped
2 cloves fresh garlic, peeled and crushed
2 large potatoes, peeled and chopped
3–4 cups homemade vegetable stock
1 tsp chicken stock powder
Large pinch of sugar
1 tsp paprika
1 tsp nutmeg
1 tsp dried thyme
150–200 ml cream
1 tsp black garlic purée
Ground sea salt and black pepper
1 large head of cauliflower, broken into florets
Olive oil
½ onion, peeled and chopped
2 cloves fresh garlic, peeled and crushed
2 large potatoes, peeled and chopped
3–4 cups homemade vegetable stock
1 tsp chicken stock powder
Large pinch of sugar
1 tsp paprika
1 tsp nutmeg
1 tsp dried thyme
150–200 ml cream
1 tsp black garlic purée
Ground sea salt and black pepper
Method
Preheat the oven to 220°C. Spread the cauliflower florets in a baking dish, drizzle with olive oil, and season generously with sea salt. Roast uncovered for 30–40 minutes until golden and lightly caramelised.
While the cauliflower cooks, heat a soup pot over medium heat and add a glug of olive oil. Add the onion and garlic and sauté for about 10 minutes, stirring occasionally. Add the chopped potatoes, spices, and black garlic purée, and cook for a further 5–10 minutes.
Tip in the roasted cauliflower and pour over the vegetable stock. Bring to a gentle simmer and cook on low for 15 minutes. Remove from the heat and allow to cool slightly.
Transfer the mixture to a blender and blend until smooth.
Return the soup to the pot over low heat and stir through about half of the cream. Warm gently - do not boil, as fresh cream should only be heated, not 'cooked'.
If the soup is too thick add more vegetable stock to loosen. Soup should be thick but not runny.
Serve in warm bowls with a drizzle of extra cream and slices of crusty bread.
**Note: If you prefer a 'whiter' soup, simply boil the cauliflower instead of roasting it and omit the black garlic puree.
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| Roasted Cauliflower & Black Garlic Soup |
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